This instant pickle uses unripe, green mangoes with a sour taste and firm white flesh. The recipe requires less oil and salt than a typical mango pickle and as a result is healthier but has a shorter shelf life. It is very quick to make and is a fantastic sour and hot accompaniment to almost any Indian dish.
- 1/2 teaspoon fenugreek seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- pinch asafoetida powder
- 1/2 tablespoon light tasting vegetable oil
- 1 unripened mango - do not attempt this with a ripe yellow mango.
- Heat a completely clean and dry pan for several minutes until it is so hot that a drop of water evaporates immediately.
- Now add the the fenugreek, mustard and cumin seeds and toss until they start releasing their aroma.
- Crush the seeds using a pestle and mortar and then transfer into a small mixing bowl.
- Add the chilli powder, turmeric, salt, asafoetida and oil and mix again
- Wash the green mango and dry it thoroughly.
- Halve the mango and remove the stone.
- Now slice each half lengthways to create 1 centimetre wide strips.
- Slice each strip to form small chunks.
- Place the chopped mango in the mixing bowl with the spices and the oil and mix thoroughly.
- This pickle is best served immediately but can be stored in an air tight container for up to three days.